It's not magic: You can make chocolate shell topping at home with just three ingredients - The Washington Post

This three-ingredient simple chocolate topping from Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine, works well on any type of ice cream, hardening to a shell when it hits the cold ice cream.

Bear in mind this might not be quite as crunchy as the commercially produced Magic Shell. Use a mild olive oil here for the best taste.

Ingredients

• 1/2 cup (120 milliliters) extra-virgin olive oil
• 8 ounces (230 grams) bittersweet chopped chocolate or chips (64 percent)
• 1/4 teaspoon fine sea salt or table salt, or more to taste

In a saucepan over medium heat, warm the olive oil until shimmering but not boiling.

In a medium bowl, combine the chocolate with the hot oil and, using a silicone spatula or whisk, stir until smooth. Season with salt, taste, and season with more salt, if desired.

Nutrition Information

Per serving (2 tablespoons), based on 8

Calories: 281; Total Fat: 27 g; Saturated Fat: 10 g; Cholesterol: 0 mg; Sodium: 74 mg; Carbohydrates: 13 g; Dietary Fiber: 3 g; Sugar: 7 g; Protein: 2 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine.

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It's not magic: You can make chocolate shell topping at home with just three ingredients - The Washington Post
"ingredients" - Google News
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